Cooking · Dinner

Sunday

I had a quiet but good day today. I read the paper, had coffee, ate a health breakfast of fruit and almonds:

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I was thrilled to enjoy blue berries in January. The bananas and cantaloupe were very good and seasonal. I added the almonds for some protein and healthy fat 🙂

For lunch I had a protein shake:

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My protein shake contained whey protein, Amazing Meal, soy milk, a dash of cinnamon and a tad bit of coffee left over from this morning. It was good but a little while later my stomach was talking to me – so I went down stairs and fixed a piece of whole wheat toast, almond butter and half of a banana.

Dinner was a bit of a process. I started pressing my tofu a couple of hours before I wanted to make dinner:

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A great use for large and heavy cookbooks.

After pressing the tofu for a while (this removes excess water from the tofu) I cut the tofu into ten pieces.

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I applied a very small amount of oil to each side of the tofu and placed the pieces on a cookie sheet. I seasoned the tofu with coriander, cumin, paprika and ginger.

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I baked the tofu for ten minutes at 375 degrees and ten flipped the tofu and seasoned the other side before putting the cookie sheet back into the oven.

As the tofu was baking I started cutting up vegetables for the ‘stir fry’. The stir fry included:

Eggplant

Zucchini

Snow peas

Mushrooms

Bean Sprouts

Spinach

Garlic

Ginger

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Unfortunately, I did not take a photo as the veggies were cooking. I added about a tablespoon of canola oil and 1/3 cup of water to my pan – I made sure both were hot before I added the vegetables.

I plated the stir fry and tofu on brown rice. I was not at all sure how things would turn out – but it was actually quite good! I seasoned the plate with a small amount of reduced sodium soy sauce and rice wine vinegar.

The final product:

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This was a surprisingly good dinner.

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